CELERY & TARRAGON SOUP

We kept this simple Italian-inspired soup on the light side so you can comfortably serve it before a multi-course meal, but don’t skip the topping! The dates may seem a bit strange until you realize it’s essentially a grown-up version of ants on a log.

1/3 cup (80 mL) olive oil

12 stalks celery, cut into 1/2-inch (1-cm) pieces, about 7 cups (1.75 L)

3 leeks, white and pale green parts only, chopped, about 3 cups (750 mL)

8 garlic cloves, chopped

1/2 tsp (2 mL) kosher salt

1 large yellow-flesh potato, peeled and cut into 1/2-inch (1-cm) pieces, about 2 cups (500 mL) 3-inch (8-cm) Parmesan rind

6 cups (1.5 L) vegetable broth

1 cup (250 mL) packed parsley leaves, chopped 1/4 cup (60 mL) tarragon leaves, chopped

ALMOND & DATE TOPPNG

1/3 cup (80 mL) olive oil

1/3 cup (80 mL) toasted and finely chopped almonds

1/4 cup (60 mL) grated Parmesan

2 Medjool dates, pitted and finely chopped Celery leaves for garnish

1 Heat a Dutch oven over medium-high heat. Add oil, then celery, leeks, garlic and salt. Cook, stirring occasionally, until vegetables have softened and leeks are translucent, about 15 minutes.

2 Stir in potato, Parmesan rind and vegetable broth. Bring to a boil, then lower to a simmer. Continue cooking until potato is very soft, about 15 minutes. Stir in parsley and tarragon, then remove from heat.

3 Meanwhile, to make topping, combine oil, almonds, Parmesan and dates in a small bowl.

4 Working in batches, transfer soup to a blender and purée until smooth. Return to pot. Warm over medium heat, about 2 minutes. To serve, scatter with topping and garnish with celery leaves.

Serves 6